Happy Halloween!

Halloween is huge here in Utah. People start decorating for Halloween on September 1, which seems weird to me. It was mid-October before we even got our pumpkin, which might tell you how bah-humbug I am.

Pumpkin Fatigue

It's pumpkin season. Pumpkin carving, pumpkin spice lattes, pumpkin cake, pumpkin pie. That's a lot of pumpkin.

I'll let you in on a little secret: I don't much care for pumpkin. There, I said it. It's true. While everyone else is chowing down on pumpkins, I'd much rather be eating something else. Like cranberry-orange muffins. Now there's a Starbucks goodie I used to go nuts over. And then...it wasn't there anymore. And then...I had to eat gluten-free.

I've tried my fair share of gluten-free cranberry-orange muffin recipes, but I quite like this one. It's got a great crumb, but it still holds together, which is always a feat for gluten-free baked goods. With a cinnamon crumble topping, it still has a little taste of fall.  Popped in the toaster oven, it rivals any and all things pumpkin.

Hi, Mom!

My craft room is just below ground level, with the window right at ground level. It's amazing to me that Odie doesn't notice me in the room more often, but when he does, it goes something like this. He peeks in, sees me in there, then races to the back door hoping to be let in. Such a cutie!

Last Bell Peppers

These are my last bell peppers this season. I ended up with far more than I expected - I've never had much luck with peppers before - and hopefully I won't have to buy any over the winter.

The best of them went into the oven at about 450 degrees to be roasted and peeled. The high temperature makes their skins blister, and the meat of the pepper slides right out of the skin.

Switchboard

I'm sort of a knitting geek.  I can't help myself.  Wherever I go, my knitting goes. I've even taken to knitting in restaurants and bars while we wait for our food.  In short, I've passed the point of no return.

Home-Made Ricotta Cheese

So...I never thought I'd be making my own cheese, but I couldn't find any organic ricotta cheese at the grocery store and decided to give it a shot.  It was so easy, I'll definitely be doing it again. And again, and again...

All you need is milk, lemon juice, and salt. Whole milk and cream work best - the lower fat milks just won't work for this. The measurements don't seem to matter too much. I used about a quart of whole milk, a cup of cream, 1/4 cup lemon juice, and 1/2 teaspoon salt.

Pour the milk and cream into a saucepan, and slowly heat to 200 degrees Fahrenheit. It'll get sort of foamy as it gets to that temperature. Remove from heat.

Creamy Corn Chowder

The days are getting shorter. Too short, if you ask me. And it's getting cold. Windy and cold.

All of this means that it's soup season. Not the light, thin soups of summer, but the hearty and rib-sticking stews of fall and winter. Like corn chowder.  Depending on how you make it, it can be light and delicate in flavor or thick, creamy, and oh-so-filling. I like it the second way, and topped with crispy bacon.

I love eating out on the porch, although the days we have left to do that are numbered. But with a piping hot bowl of corn chowder, it's possible to extend those days just the tiniest bit.

Creamy Corn Chowder